Red Velvet Cake Using Loranns Flavouring
Baking By george101 Updated 20 Nov 2014 , 9:19pm by LorAnnOils
I need an extra special red velvet cake recipe that is going to be used for dessert for 60 odd people.
I have searched the forums and this one seems to be popular The BEST Red Velvet Cake Recipe. Easy. Moist. Homemade.
My question is I have a 16oz bottle of Loranns red velvet flavouring and I am wondering how do I incorporate it into my recipe?
Is this just meant to replace the red colouring.? How much would I use for one recipe batch of batter?
Does anyone have a super moist Red velvet cake recipe for this flavouring?
The 1 and only red velvet cake I have made was so dry it was binned.
I am hoping to have a super moist cake I can level into half inch layers, fill & frost with cream cheese butter cream.
I welcome any suggestions with recipe or fillings that will take this to a dessert level.
Thanks so much
i would guess that the loranns flavoring is to flavor something that is not already red velvet like a vanilla filling or ganache or an icing -- no harm in adding it to a real red velvet cake --
Quote:
I need an extra special red velvet cake recipe that is going to be used for dessert for 60 odd people.
i just have one question-- what kind of recipe do you use for normal people? 
~~~~~~~~~~~~~~~~~~~
i have not made this cake but it looks like a great recipe that was recently posted -- basically any cake made with real buttermilk should be great:
Quote:
I just came across this Red Velvet cake recipe that uses both vegetable oil and butter. I normally use all oil in my red velvet cakes. I was wondering if anyone ever used a recipe like this with both butter and oil and if the cake was still moist?
INGREDIENTS:
- RED VELVET CAKE
- Pillsbury® No-Stick Spray for Baking
- 2 1/2 cups White Lily® Enriched Bleached All Purpose Flour
- 2 tablespoons Dutch process or regular unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 cup Crisco® Pure Vegetable Oil
- 1 (1 oz.) bottle red food coloring
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup buttermilk
- CREAM CHEESE FROSTING
- 12 ounces cream cheese, softened
- 3/4 cup butter, softened
- 1 teaspoon clear imitation vanilla extract or vanilla extract
- 3 cups powdered sugar
- 1 cup chopped pecans, toasted
PREPARATION DIRECTIONS:
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1.HEAT oven to 350°F. Coat 3 (8-inch) round cake pans with baking spray. Stir together flour, cocoa, baking soda and salt in medium bowl.
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2.BEAT sugar, butter and eggs in large bowl with electric mixer on medium speed until light and fluffy. In a separate bowl, combine oil, food coloring, extract and vinegar. Add to creamed mixture; beat until well blended. Gradually add flour mixture and buttermilk, beating until blended.
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3.SPREAD evenly in prepared pans. Bake 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.
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4.BEAT cream cheese, butter and extract in large bowl with electric mixer on medium speed until blended. Gradually add powdered sugar until smooth. Beat on high speed 1 minute or until light and fluffy. Fill and frost cooled cake with frosting. Garnish sides of cake with pecans.
Thanks so much for your reply ,and recipe
I am really confused with this emulsion, it is red and has an unusual taste . I did wonder if it was the colour and flavour in one. and to add to my confusion , I have been told that with the emulsions you use less so would I use 1 oz as a recipe calls for or reduce it and if so by what sort of measure. . I have no idea what the cake is meant to taste like and am frantically ready all the posts too find out more.
I am hoping someone uses the flavouring and may enlighten me.
Thanks again .
i couldn't resist-- thanks for being a good sport--
the thread on the rv recipe i posted for you is:
http://cakecentral.com/t/777222/crisco-classic-red-velvet-cake#post_7527506
and there's more red velvety info there--
and for what it's worth when i use a recipe like this with a ton of oil i cut back on it anywhere from a quarter to a half cup--
best baking and red velvet to you
By reading past RVC threads I see I'm not alone in the , need a moist what should it taste like queries.
Thanks for the recipe seems to tick all the boxes ,
I haven't seen a mention of loranns RV emulsion in anything yet.
Hopefully I will find something soon.
I'm going to try that recipe of yours, having never tasted a RVC before are there any fruits or flavours other than Vanilla , cream cheese you would recommend.?
AIf I remember correctly, the bottle itself has directions for use on it, no? As well, KAF. http://www.kingarthurflour.com/recipes/red-velvet-cupcakes-recipe has the emulsion information, and a recipe to boot.
i like to use rv layered with strawberry cake--it's so pretty--pink and red--and i also use cheesecake layers with rv --
red velvet is a tangy sweet cake and even though it's red it is a blank canvas type cake where berries, chocolate would go good--
and for your lorann emulsion -- it could be used in place of or in addition to most other flavorings --
AI used the southern red velvet from allrecipes,com. It had a firm texture and a mild not really chocolate flavor but not a red food coloring flavor the store bought cakes have. It was different but my husband (who grew up in his father's bakery) said it tasted great.
Our Bakery Emulsions in general are designed to be of similar strength to a baking extract (our super-strength candy oils, on the other hand are about 3x to 4x stronger). The Red Velvet Emulsion is used a little differently from our other Emulsions flavors - with this flavor, 1 tablespoon is added to the batter for each 8 to 9 inch cake or 12 cupcakes. The RV emulsion will give your red velvet cake a gorgeous rich red color with a hint of flavor. No extra color is needed.
Go to sweetapolita.com. Look up her red velvet cake on her recipes tab. She uses the emulsion. I've tried the cake and it tastes amazing...very moist, but it does have a slight tang to it which I quite enjoyed.
Good luck!
Wow! Sweetapolita's recipe for Red Velvet & Raspberry Cake made with LorAnn's Red Velvet Bakery Emulsion looks simply spectacular: http://sweetapolita.com/2013/01/red-velvet-raspberry-supreme-cake/
Ared velvet like a vanilla filling or ganache or an icing -- no harm in adding it to a real red velvet cake --
Quote:
Originally Posted by [B]george101[/B] [URL=/t/777255/red-velvet-cake-using-loranns-flavouring#post_7527799][IMG]/img/forum/go_quote.gif[/IMG][/URL]
I need an extra special red velvet cake recipe that is going to be used for dessert for [COLOR=0000CD][B]60 odd people.[/B][/COLOR]
i just have one question-- what kind of recipe do you use for normal people? :lol: ~~~~~~~~~~~~~~~~~~
Hi all im new here just wanted to know any good cake fillings recipes other then buttercream and mousse and cheese and other good filling
Ared velvet like a vanilla filling or ganache or an icing -- no harm in adding it to a real red velvet cake --
Quote:
Originally Posted by [B]george101[/B] [URL=/t/777255/red-velvet-cake-using-loranns-flavouring#post_7527799][IMG]/img/forum/go_quote.gif[/IMG][/URL]
I need an extra special red velvet cake recipe that is going to be used for dessert for [COLOR=0000CD][B]60 odd people.[/B][/COLOR]
i just have one question-- what kind of recipe do you use for normal people? :lol: ~~~~~~~~~~~~~~~~~~~ [/quote]
Here is one that's a bit more approachable! Classic Red Velvet Cake: http://lorannoils.com/recipes/classic-red-velvet-cake
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